Preheat the oven to 200°F. Line 2 baking sheets with parchment paper or silicone mat.

Grind freeze dried strawberries and sugar in a food processor until powdery. Set aside.

Place the egg white powder and water in a very clean large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy.

While continuing to beat the eggs CAREFULLY and SLOWLY sprinkle in 1 tablespoon of the the Jell-O, and strawberry mixture into the bowl at a time, until all of the strawberry mixture has been added. Beat until the egg whites are stiff and shiny, about 5 minutes. Add lemon juice by drizzling it town the side of the bowl. Turn off mixer and fold in lemon zest until just combined. Your meringue should now look like frosting.

Drop meringue onto lined baking sheet by the spoon full or for a more festive look. Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets. Shape into a “Hershey’s kiss”.

Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight.